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Cranberry-Sesame Spinach Salad

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Stephanie Smoley

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2022

For a feast or any occasion, we love this snappy fall salad that balances sweet and sour with good crunch from almonds and sesame seeds. —Stephanie Smoley, Rochester, Minnesota

Test Kitchen Approved

Cranberry-Sesame Spinach Salad

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Yield: 2 servings
Prep: 20 min
Cook: 5 min
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Ingredients

  • 1 teaspoon butter
  • 2 tablespoons slivered almonds
  • 2-1/2 cups fresh baby spinach
  • 2 tablespoons dried cranberries
  • dressing:
    • 2 tablespoons canola oil
    • 1 tablespoon sugar
    • 1 tablespoon cider vinegar
    • 2 teaspoons toasted sesame seeds
    • 1/2 teaspoon dried minced onion
    • 1/2 teaspoon poppy seeds
    • 1/8 teaspoon salt
    • Dash paprika
Text Ingredients

Directions

  1. In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat.
  2. Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.

Nutrition Facts

1-1/4 cups: 257 calories, 21g fat (3g saturated fat), 5mg cholesterol, 207mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein.
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